Abstract
Elaboration and improvement of the process of raw material cleaning is an urgent scientifically technical process. The one of most prospective directions of vegetables cleaning process intensification is the elaboration of combined methods of their cleaning. The improvement of tubers cleaning process is based on the combination of thermal processing of sunroot tubers by steam and the process of further mechanical additional cleaning. The experimental studies of the influence of parameters of the process of sunroot thermal processing by steam on a tuber surface layer transformation were carried out. The influence of the steam pressure and the duration of the process of tubers thermal processing on the depth of the thermal processing of tuber surface layer and also on the effectiveness of the peel separation were studied. At the same time there were realized the studies as to the influence of the duration of tubers mechanical additional cleaning process on cleaning quality parameters. The experimental apparatus and correspondent method that allow to carry out investigations of the combined process of sunroot tubers cleaning with a possibility to determine the influence of all its parameters on the percent of raw material losses and cleaning quality were elaborated. Rational regimes of the combined process of sunroot tubers cleaning were established.
Highlights
The process of vegetables cleaning is a very urgent direction of studies despite the large number of existent methods and equipment for their realization
The increase of the duration of mechanical additional cleaning raises the percent of cleaned sunroot tubers but leads to the growth of raw material losses
It was determined that the decrease of the effort of peel separation from a tuber at the thermal processing allows to decrease the duration of the mechanical additional cleaning process
Summary
The process of vegetables cleaning is a very urgent direction of studies despite the large number of existent methods and equipment for their realization. Cleaning is the one of most laborious procedures at fruit and vegetable raw material processing [1, 2]. Today the most widespread methods of vegetables cleaning are mechanical and steam ones [4]. Despite the fact that these two methods have many advantages comparing with other ones, shortcomings, typical for each of them, need a detail study of these ways for their more effective use at enterprises of restaurant economy [5]. To shortcomings of the existent equipment may be referred its material and energy intensity, insufficient quality of a product cleaning, big percent of waste, auxillary equipment presence [6, 7]
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